SAUSAGE EGG CASSEROLE

4 hard boiled eggs, divided use
1/4 cup butter or margarine, melted
1/4 cup sifted all-purpose flour
1/2 teaspoon salt
Dash pepper
2 cups milk
1 pound bulk pork sausage, cooked and drained
1 (1-pound) can whole kernel corn, drained (2 cups)
1 cup soft bread crumbs (1 1/2 slices)

Preheat oven to 375 degrees F.

Slice 2 of the hard boiled eggs into a 1 1/2 quart casserole.

In saucepan melt butter or margarine; blend in flour, salt and pepper. Add milk all at once. Cook, stirring constantly, until mixture thickens and bubbles.

Stir in sausage and corn. Pour over sliced eggs.

Slice remaining 2 hard-cooked eggs. Arrange eggs over top of sausage mixture. Sprinkle with soft bread crumbs.

Bake in moderate (375 degree F) oven for 20 to 25 minutes or until heated through.

Servings: 6
Source: Better Homes and Gardens (1970)